Homemade Easy Italian Roasted Red Peppers taste so much better than jarred peppers. Once you make roasted red peppers from scratch, you may find the jarred peppers disappointing. It is quite simple and not very time-consuming. Making Easy Roasted Red Peppers from scratch will spoil your family and friends.
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I certainly had my fill of Italian Roasted Red Peppers when I visited Naples and the Amalfi coast but, can you blame me? A good looking Italian waiter, who resembled Marcello in Under the Tuscan Sun movie, asking me if I’d like roasted peppers in an Italian accent? Who could say no?
When I was a young girl, my mom used to make roasted peppers nearly every week for our Sunday dinner. I remember watching her broil the red bell peppers and then remove the skin, cut them and put them in olive oil and fresh garlic with a sprinkle of salt and oregano.
Easy Italian Roasted Red PeppersIf you purchase the jarred roasted red peppers but, have never eaten the homemade version, you are in for a treat because they taste a lot better! Give it a try. You only need to make a small bowl the first time to see that it is easy and not very time-consuming.
Easy Italian Roasted Red Peppers
First, Set the oven on broil which is 500F.
Next, line a baking sheet with foil and spray it with cooking oil. Then I put the whole red bell peppers in the baking pan and set the timer for 15 min. When the timer goes off, the peppers will be black on top as the skin pulls away.
Then, carefully flip them over for a few more minutes.
Next, let them cool a few minutes and carefully remove the peel while discarding the seeds and stem.
Last, add a little EVOO, Oregano, salt, some garlic cloves and top with fresh parsley and they are done.
TIP: When removing the seeds, skin and stem, don’t run them under cold water, although it is easier to clean. You’ll lose the natural pepper juice.
These Easy Italian Roasted Red Peppers are always a hit at my parties! Because they can be made rather quickly and are very tasty, give it a try. You won’t regret it. Serve them with some fresh crusty Italian bread and mozzarella balls. Your guests will be in antipasto heaven! Marcello would be impressed too.
I took this recipe to Meal Plan Monday #111.
- 2 large red bell peppers washed
- 1.5 tbs of extra virgin olive oil
- 2 garlic cloves cut in half
- 2 dashes of dried oregano
- Salt to taste
Set oven to broil setting or 500 F degrees.
Put the bell peppers on a oil sprayed, foil lined baking sheet.
Place peppers in oven and set time for 15 minutes. The skin of the peppers will begin to turn black which means the skin is separating from the flesh which, it is supposed to do.
When the timer rings, carefully turn peppers over and return to oven for five more minutes so the other side can blacken.
After the other side of peppers has blackened five only minutes later, remove peppers from oven and let cool five minutes.
While peppers are still hot, carefully remove the burnt skin with a fork and knife. Discard stem and all seeds. Although it is easier, do NOT run peppers under water to remove seeds because you will wash away the pepper juice that gives so much flavor to this recipe.
Cut the pepper flesh into strips and put in a bowl with remaining ingredients.